Ingredients

½ cup chicken stock

2 tablespoons soy sauce

2 garlic cloves, smashed with salt

1 teaspoon cornstarch

2 tablespoon vegetable oil

¼ cup fresh ginger, cut into fine matchsticks

½ pound sweet snow peas

1 pound medium shrimps, shelled, deveined and tail removed

2 small scallions, thinly sliced on the diagonal

Steamed rice on the side

Preparation

In a small bowl, whisk the chicken stock with the soy sauce, smashed garlic and cornstarch.

In a large skillet heat the vegetable oil until hot. Add the ginger matchsticks and stir fry over moderately until they are softened, about 1 minute.

Add the snow peas and stir fry until they are crisp-tender and the ginger is beginning to brown, about 2 minutes.

Add the shrimps and stir fry for 1 minute. Add the scallion and cook for 30 seconds.

Whisk in the soy -chicken stock sauce to the skillet and stir fry until the shrimps are opaque and the sauce is thickened, about 1 minute more.

Serve with steamed rice.

  • Instead of the garlic you can use 1 teaspoon of Chinese chili-garlic sauce.

  • Shrimps from Pete at Personal Gourmet Foods.